White Chocolate Cherry Hand Pies

by Kris on February 10, 2012

February is just flying by and I can’t believe Valentines Day is only four days away! I’ve never been much of a fan of this hallmark holiday. I feel like romantic gestures on this day are just so contrived. It’s forces people to do something nice for their loved ones (which is nice) but I appreciate it more when it’s not expected.

Some nights Greg will come home from school with a bouquet of flowers, just because. I appreciate this so much more because I know the thought was his own, not dictated by a card company. Regardless, we celebrate Valentines Day each year.

It also gets overwhelming having so many holidays and celebrations in the winter. We have Canadian Thanksgiving, Halloween, American Thanksgiving, our anniversary, Christmas, New Years, Valentines Day, Greg’s birthday and my birthday all in the span of six months. Thankfully we have a break for half the year before we have to do it all over again. I swear if we ever have kids they better be born in the summer!

Speaking of children, if you have them, this would be a great recipe to do as a family. There are enough steps that everyone can be in charge of one task. I made these pies with a healthy twist by removing a lot of sugar and fat, and replacing it with fruit and yogurt.

I also used letter stamps to write words on each pie which I think adds a nice personal touch. How cute would it be to write a note on one of these pies and put it in your kids lunch box for a valentines surprise?!

White Chocolate Cherry Hand Pies

Pie Crust

  • 1 ¼ cups whole wheat flour
  • 1 ¼ cups all purpose flour
  • 2 Tbsp. brown sugar
  • ½ Tsp. salt
  • 4 Tbsp. cold unsalted butter
  • ¼ cup fat free Greek yogurt
  • 3 Tbsp. sunflower oil
  • 4 Tbsp. ice water
  • 1 egg white


  • 8oz cream cheese, softened
  • 1 cup pitted cherries, fresh or frozen
  • 1 Tsp. vanilla extract
  • ¼ cup white chocolate chips

Prepare the pie crust first. In a large bowl sift together flours, sugar and salt. Cut the butter into small pieces and add to the bowl. Rub the butter into the flour mixture with your hands until the pieces are small but still visible.

Add oil and yogurt to the bowl and stir with a fork to combine. Knead the dough for one minute in a bowl. It will still be fairly crumbly. Transfer to a floured surface and continue to knead until you can form a ball of dough. Divide the dough in half and flatten into two discs. Wrap in cellophane and refrigerate at least one hour.

While the dough chills, create the filling. Add all ingredients to a food processor and pulse until smooth. Refrigerate until ready to use.

Preheat oven to 400. Line a cookie sheet with parchment paper and set aside.

When the dough is chilled, remove from the fridge and unwrap. Flour a large, smooth surface. Roll both balls of dough until they are each about ¼ inch thick. Use a cookie cutter to cut heart shapes or use a biscuit cutter/large glass to cut circles.

Place half of the pie hearts onto the prepared cookie sheet and add one teaspoon of pie filling to the centre of each one.

I added personalized messages to each pie using letter stamps I bought at a craft store. I stamped ‘love’ ‘be mine’ and ‘honey’ on the heart shaped dough that would act as the tops of the pies.

Wet your finger and paint it along the edges of each cut out. Place a second dough heart on top of the filling and press down along the edges to secure.

Use the tines of a fork and press down along the edges to contain the pie filling. Brush a small amount of egg white on the top of each pie. This will give a nice golden colour to the pies.

Bake for 20 minutes.

Makes 10-12 mini pies (depending on the size of your cookie cutter. Mine was about 3 ½ inches wide)

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{ 16 comments… read them below or add one }

Anastasia February 10, 2012 at 2:31 pm

These look so pretty, I would feel bad eating them!


madisoncary February 10, 2012 at 3:13 pm

um, YUM!


Savory Simple February 10, 2012 at 6:36 pm

These are so beautiful and creative! One of the top Valentine’s Day recipes I’ve seen so far (all the red hearts are starting to blend together)


CulinarilyCourtney February 10, 2012 at 6:55 pm

Cherry is my absolute favorite pie filling–and this is such a nice reinterpretation of the classic hand pie. Also, I’ve never seen a pie crust made with Greek yogurt before, and I am very intrigued to try this!


Pragya February 10, 2012 at 7:33 pm

Gorgeous. Can you recommend a substitute for egg white? I don’t eat eggs.


munchinwithmunchkin February 11, 2012 at 9:06 pm

You can omit the egg whites. I just used them so the pies browned a little on the top.


Pragya February 11, 2012 at 10:43 pm

Oh, that’s perfect. Thanks so much. Love the recipe. :)


kalamckala February 10, 2012 at 7:36 pm

Cute! And so fitting for Valentine’s Day. I can’t think of a better way to express my love for someone…than with a homemade hand pie. (=


kat February 10, 2012 at 9:51 pm

So cute!! You did such a beautiful job! I love how you imprinted cute little love notes on the pies :)


Juli Hoffman February 10, 2012 at 10:34 pm

Oh my goodness! That looks good!!!!


sweeteves February 11, 2012 at 8:17 am

Oh. My. God. These look amazing! And lower fat?! You go girl! I don’t think I’ve been able to eat a pie in years because of the fat (health reasons). Nom. These are going on my to bake list immediately. Thank you!

And I love using greek yogurt to reduce fat in a recipe too. In fact, I just used it for my first eveerrr post in the food blogosphere. I think there must be something “magical” that makes it a lovely replacement for fat in so many recipes.

And Pragya – try cream perhaps? I know that’s what some scone recipes say.

Keep it up Kris!


– Eve


happymommycrazymommy February 11, 2012 at 10:49 pm

From one Canadian to another, YUM! :)


Christine - Chew Nibble Nosh February 12, 2012 at 8:51 am

Mmmm…they sound DELICIOUS! And they are so pretty!! :)


Shobelloby February 26, 2012 at 11:48 pm

How long do the hand pies keep at room temperature?


Shobelloby February 26, 2012 at 11:50 pm

How long do they keep at room temp?


Kris February 27, 2012 at 9:53 am

I kept mine in the fridge because there’s dairy in the filling. They lasted about a week


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